Controlling starch multi-scale structure and physicochemical properties of freeze-thawed dough with different levels of Artemisia sphaerocephala Krasch gum

作者：Huishan Shen, Shangzhen Cheng, Jieqing Ma, Xiangjie Li, Yanyan Zhang, Yanyan Zhang, Xingli Liu, Hua Zhang, Hua Zhang · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.111020 · 被引用次数：26 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology